Lamb Biryani: serving: 4 adults
For making rice:
- Basmati Rice- 2.5 cups
- Whole Black cardamom- 3-4 pcs
- Whole Cloves – 4-5 pcs
- Cinnamon Quills – Broken into small pieces – 1 teaspoon
- Butter Ghee – 3 tablespoon
- Dried Bay leaves- 3
- Salt- to taste
- Water- 5 cups (Double the amount of rice)
Cooking on stove top: Wash and drain the rice. One a deep bottomed non-stick pot, add the ghee and the other ingredients(cardamom, cloves, cinnamon and bay leaves), slightly fry it and add the rice to this. Add the water and c over the pot and cook in medium flame. Cook until rice is fluffy and cooked. Set it aside.
Marinating the Lamb: First remove any excess fat from the lamb cubes. Sprinkle 1/4 tsp turmeric powder and pour 2 tbsp lime juice, wash the meat and drain it.
- Boneless or bone-in lamb, cut into big cubes- 1 kg
- Chili powder-1 tbsp (or to taste)
- Turmeric powder-1/2 tsp
- Fennel powder-2 tbsp
- Coriander powder-2 tbsp
- Garam masala-2 tsp
- Lemon juice- juice of half lemon
- Salt- as required
- Marinate the lamb with all the above ingredients and keep it aside for 30 – 45 minutes.
For making the Masala:
- Onions- 6 (large sized) or 8 (medium sized) cut thin.
- Ginger chopped- 3 tbsp
- Garlic chopped-3 tbsp
- Green chilies sliced- 3 tbsp (or depending upon how spicy you want)
- Small onions chopped- 8
- Tomatoes, chopped- 2
- Yogurt- 1/2 cup
- Curry leaves- 1 sprig (optional)
- Coriander Leaves chopped- 1/3 cup
- Whole Green Cardamom- 3
- Whole Cloves-3
- Cinnamon stick- 2 inch slice
- Oil- 3 tbsp
- Ghee-2 tbsp
- Salt- to taste
- In a pressure cooker, add ghee and oil, put the cardamom, cloves, cinnamon and slightly fry it.
- Add the onions and fry in the oil until translucent. Add curry leaves to this.
- Coarsely grind garlic, ginger, green chilies and small onions in a blender.
- Add the ground ginger/garlic/green chilies/small onion mix and cook until the onion starts to turn light brown.
- Add the tomatoes and cook till it gets smashed.
- Add the marinated lamb and give it a stir.
- Now add the yogurt, mix everything . Add coriander and salt.
- Cover the pressure cooker and cook in low-medium flame for 3-4 whistles or until the lamb is cooked well.
- Open the cooker, if the masala is watery, turn the heat to high and cook uncovered until the masala has almost thickened.
- Don’t make the masala too dry, it should need some gravy.
Layering Rice-Lamb masala and final cooking:
- Onion, cut thin vertically- 2
- Cashew nuts, roasted – 1/4 cup
- Raisins, roasted- 1/3 cup
- Coriander chopped- 1/3 cup
- Saffron strands – 2 pinches, soak in 2 tbsp milk for 15 minutes
- Ghee- 3tbsp
- Fry onion in oil until golden brown and transfer into a paper towel, keep it aside.
- Grease a large cooking pan with 1 tbsp ghee.
- Add the first layer of lamb masala, then add one layer of cooked rice on top of this.
- Pour 1tbsp ghee over the rice, sprinkle 1/2 of the saffron in milk on the rice, evenly spread half of the the fried onions, put half of the roasted cashew nuts and raisins, half of the chopped coriander on top of the rice.
- Repeat this step one more time.
- Finally, on top you will have the rice, garnished with saffron, fried onions, cashew nuts/raisins and Coriander.
- Tightly seal the dish with aluminum foil and close it with its lid
- Place on stove top with very low flame and cook for 15 minutes.
- Enjoy the Lamb biryani with yoghurt or Pickle.